Roasted Cabbage with Chive-Mustard Vinaigrette

By á-50956

Serve wedges drizzled with vinaigrette as a side dish for roast poultry, meat, or fish, or alone with crusty bread. Don't try it for the first time at room temperature though, or it will not be as tasty and Bear will have to eat it all. :(

Ingredients

• For cabbage:
• 1/2 medium green cabbage (1 to 1 1/2 lbs), outer leaves removed
• 1 tbs extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• For vinaigrette:
• 2 tsp Dijon mustard
• 2 tsp white balsamic or white wine vinegar
• 1 tsp lemon juice
• 1/4 tsp freshly ground pepper
• 1/8 tsp salt
• 3 tbs minced fresh chives
• 2 tbs extra-virgin olive oil

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 450 degrees. Coat a large baking sheet with cooking spray.
2. Cut cabbage half into four wedges and cut out any thick core, leaving wedges as intact as possible.
3. Drizzle cut sides of cabbage with olive oil and sprinkle with salt and pepper.
4. Place wedges flat-side down on prepared sheet.
5. Roast cabbage for 12 minutes. Carefully flip over and roast until browned on both sides, about 8 minutes more.

To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper, and salt in a small bowl. Add chives and oil and stir until well combined. Drizzle onto cabbage while cabbage is still hot, and serve hot or at room temperature.